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  • toadie
    toadie replied to the thread Fruit wine-campden or no campden?.
    Welcome and a quick comment or two. First I simply freeze my fruit (probably not 100% effective but I haven't had a problem yet). Second...
  • toadie
    toadie replied to the thread Fermentation chamber heater.
    I use a seedling heat mat which I wrap around the carboy with a big copper wire inside my small chest freezer. I put the probe in...
  • toadie
    toadie replied to the thread Need some help new comer.
    Yeah some of my first wines were a little hot. I regret buying the cheap corks at the homebrew supply because longer term aging and...
  • toadie
    toadie reacted to rlmiller10's post in the thread Rhubarb Wine with Like Like.
    When I have made it I add the yeast a day after adding the Camden tabs. I then open ferment in the bucket for 2 or 3 days (depends on...
  • toadie
    toadie replied to the thread Rhubarb Wine.
    OK thanks. I guess what I'm asking is I pulled the bag of rhubarb and raisins out after three days and then put in the yeast like you...
  • toadie
    toadie reacted to Maylar's post in the thread Racking between Carboys? with Like Like.
    Actually, I do age my cider for up to a year, sometimes more. I still have 4 gallons of last year's cider in carboys and it'll be a year...
  • toadie
    toadie replied to the thread Racking between Carboys?.
    Gotcha! I guess I assumed you were leaving it in a carboy for over a year. I wondered how much that would help. I don't drink that much...
  • toadie
    toadie replied to the thread Racking between Carboys?.
    Hey Maylar those are some good looking pics! How much yeast do you pitch if bottle conditioning? Cheers!
  • toadie
    toadie replied to the thread Fast Souring - Modern Methods.
    Yup thanks. I was planning on giving one a try around Christmas. I've been a little gun shy to go all in on a Brett beer so this is like...
  • toadie
    toadie replied to the thread Fast Souring - Modern Methods.
    Thanks for the quick reply! So a bottling bucket and transferring siphon (in my case) just need to be cleaned with PBW? Perfect thanks...
  • toadie
    toadie reacted to RPh_Guy's post in the thread Fast Souring - Modern Methods with Like Like.
    An enzyme is simply a protein, so it is removed by standard cleaning methods using an alkaline step like PBW. Glucoamylase is by far...
  • toadie
    toadie replied to the thread Rhubarb Wine.
    Hey Yooper just fermenting my first rhubarb wine. Everything seems to be going well. Quick question in the past I've always fermented...
  • toadie
    toadie replied to the thread Fast Souring - Modern Methods.
    My latest co-sour reached 3.2. Wow sour but delicious! Quick question my glucoamylase just arrived in the mail. I've heard or read that...
  • toadie
    toadie replied to the thread Cider Newbie - Did I ruin it?.
    My cider usually gets down to 1.00 - 1.004 depending on the yeast. Another thing I did was to buy a small freezer and hook it up to an...
  • toadie
    toadie replied to the thread Cider Newbie - Did I ruin it?.
    Hey Dave if you plan on doing this for a while you might want to invest in an hydrometer to measure the amount of residual sugar left in...
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